EGGPLANT & GARLIC LASAGNE
Source of Recipe
from Martha Stewart Cookbook
List of Ingredients
3 eggplants, sliced
5 TBSP olive oil
2 large onions, finely chopped
2 x 14 oz. cans chopped tomatoes
1 tsp. dried mixed herbs
2-3 garlic cloves, crushed
6 sheets no pre-cook lasagne
salt and ground black pepper
For the cheese sauce:
2 TBSP butter
2 TBSP plain flour
1 1/4 cups milk
1/2 tsp. mustard
1 cup shredded sharp cheddar cheese
1 TBSP shredded Parmesan cheese
Recipe
Put the eggplant slices in layers in a
colander with salt and leave for 30 minutes
over a plate to catch any juices. Rinse
and drain.
Heat 4 TBSP's of the oil in a large
saucepan. Add the eggplant and fry until
brown. Drain on paper towels. Add the
remaining oil to the pan, cook the onions
for 5 minutes, then stir in the tomatoes,
herbs, garlic, salt and pepper. Bring to a
boil and simmer, covered, for 30 minutes.
To make the cheese sauce, melt the butter
in a saucepan, stir in the flour and cook
over low heat for 1 minute, stirring
constantly. Gradually stir in the milk.
Bring to a boil, stirring all the time, and
cook for 2 minutes. Remove from the heat
and stir in the mustard, cheeses, salt and
pepper.
Preheat the oven to 400 degrees F. Place
half of the eggplants in an ovenproof dish,
spoon over half of the tomato sauce. Place
three sheets of lasagne on top. Repeat.
Top with cheese sauce, cover and bake for
30 minutes. Uncover after 20 minutes to
brown the top. Use 8" x 12" dish.
|
|
member logon
